Describe the major causes of iron deficiency in the U.S


Worldwide, iron deficiency is the most common nutrient deficiency, with iron-deficiency anemia affecting 1.5 to 2 billion people—mostly preschool children and pregnant women. In the United States, iron deficiency is less prevalent, but it still affects about 10 percent of toddlers, adolescent girls, and women of childbearing age. Iron deficiency is also relatively common among those who are overweight. The association between iron deficiency and obesity has yet to be explained, but researchers are currently examining the relationships between the inflammation that develops with excess body fat and reduced iron absorption.
Some stages of life demand more iron but provide less, making deficiency likely. Women are especially prone to iron deficiency during their reproductive year because of blood losses during menstruation. Pregnancy places further iron demands on women: iron is needed to support the added blood volume, the growth of the fetus, and blood loss during childbirth. Infants (6 months or older) and young children receive little iron from their high-milk diets, yet they need extra iron to support their rapid growth and brain development. The rapid growth of adolescence, especially for males, and the blood losses of menstruation for females also demand extra iron that a typical teen diet may not provide. To summarize, an adequate iron intake is especially important for women in their reproductive years, pregnant women, infants, toddlers, and adolescents.

Nutritional Science

You might also like to view...

The definition of protein complementation is

A. an increase in the effectiveness of two complete proteins when combined. B. the combination of two incomplete protein foods to yield a complete protein profile. C. any combination of nonessential amino acids that makes a complete protein. D. the supplementation of the diet with a complete protein source.

Nutritional Science

Amylase assists in the digestion of ______

A. Proteins B. Fats C. Lipids D. Carbs

Nutritional Science

What fat-soluble vitamin can be synthesized by our body's cells?

a. vitamin E b. vitamin A c. vitamin K d. vitamin D

Nutritional Science

In setting the RDA for protein, the committee assumed that:

a. protein will be of low quality. b. protein will be consumed together with adequate energy and other nutrients. c. other nutrients in the diet will be inadequate. d. the RDA will be applied to individuals with unusual metabolic needs.

Nutritional Science